Whole foie gras in jar

The choice of foie gras mainly depends on the occasion and the desired tasting experience. For a gourmet gift, choose whole foie gras in a jar: elegant, easy to transport, and able to be stored for several years. For a festive meal or a special occasion, whole semi-cooked foie gras will appeal thanks to its melting texture and delicate aromas. Lovers of intense flavours will prefer duck foie gras, while those seeking finesse and refinement will favour goose foie gras. Finally, for an exceptional tasting experience, truffle foie gras combines the richness of foie gras with the incomparable notes of black truffle.

There is no “best” foie gras between duck and goose: it mainly depends on individual taste and preferences.

Duck foie gras is the clear favorite in France, representing over 90% of the market. It is appreciated for its bold, generous and distinctive flavor, with a more rustic character that works perfectly for traditional festive meals.

Goose foie gras, rarer and more premium, offers a fine, delicate and subtle taste instead. Its texture is generally firmer. It is especially valued by those seeking elegance and refinement.

In reality, the choice between the two depends mostly on the desired tasting experience: intensity and conviviality with duck, or finesse and delicacy with goose.

Semi-cooked foie gras is foie gras that has been pasteurised at a low temperature (between 80°C and 85°C), allowing it to retain an exceptionally smooth texture and delicate aromas. It is best enjoyed slightly chilled, accompanied by country bread or brioche. Stored in a refrigerator between 0°C and 4°C, it can be kept for several weeks to several months before opening, and for 2 to 3 days after opening. At Petrossian, this category notably includes whole semi-cooked duck and goose foie gras, as well as selected gastronomic creations made from exclusive recipes, including the truffle foie gras dome.

Yes, the delivery of semi-cooked foie gras and even canned foie gras strictly respects the cold chain thanks to certified logistics solutions.

Fresh product shipments are handled by our logistics partner Chronofresh (Chronopost group), which guarantees a temperature maintained between 0°C and 4°C from the production facility to the customer’s home, with real-time temperature monitoring.

On average, the amount of foie gras per person depends on its role in the menu and the type of serving.

As a starter (whole or semi-cooked foie gras): plan between 50 and 70 grams per guest.

As an appetizer (on toast): around 30 to 40 grams per person, meaning 3 to 4 toasts of 10 grams each.

As a main course (pan-seared raw foie gras): 1 to 2 nice slices of about 40 grams, so 40 to 80 grams per person.

Some adjustments may be useful depending on the context:

If you are serving goose foie gras, which is finer and richer, portions can be slightly reduced to around 40 to 50 grams as a starter, as it is more filling than duck foie gras.

The composition of the menu also matters: for a particularly rich festive meal (stuffed turkey, multiple side dishes), it is advisable to stay on the lower range, around 50 grams. Conversely, if the starter is lighter, for example served with a baby leaf salad, the portion can go up to 70 grams.

Finally, a waste-reduction tip is to prefer clean, generous slices rather than overly thin or crumbled pieces. Foie gras keeps very well for 2 to 3 days in the refrigerator after opening, provided it is carefully wrapped in cling film.

The first choice is Whole Semi-Cooked Goose Foie Gras (the purists’ choice). A true benchmark of haute gastronomy, it is prized for its particularly velvety texture and its aromatic complexity, which unfolds slowly and elegantly on the finish. It is best chosen semi-cooked, therefore fresh, as this preparation method preserves all its finesse and gives it an even more delicate smoothness than the canned version.

Next comes Duck Foie Gras “cooked in a cloth” (cuit au torchon), a traditional and demanding preparation. The whole liver is carefully wrapped in a cloth before being gently poached in a subtly flavored vegetable or poultry stock. This cooking method gives it a perfectly cylindrical shape, ideal for even slices worthy of fine dining tables. The foie gras slowly absorbs the aromas of the broth, resulting in an extremely refined texture and remarkable smoothness.

Finally, Truffle Foie Gras with Black Truffle (the height of luxury) stands out for its exclusive use of real Tuber melanosporum, and not artificial flavorings, at a minimum of 3% to qualify as “truffled”. The combination of the richness of duck foie gras and the aromatic power of black truffle makes it an essential festive delicacy and a true peak of gastronomic refinement.

Semi-cooked foie gras is pasteurized at a low temperature (between 80°C and 85°C), a process that preserves the natural fat delicacy of the liver. The result is a particularly melt-in-the-mouth texture and subtle, refined aromas. It must be stored in the refrigerator (between 0°C and 4°C) for a few weeks to a few months and requires strict cold-chain transport and storage.

Canned foie gras, on the other hand, is sterilized at high temperature (above 100°C). This method gives it a firmer texture and a more pronounced terroir flavor. It can be stored for several years at room temperature and actually improves with time. Connoisseurs often age it for 6 months to 1 year before tasting to fully develop its aromas.

To buy authentic artisanal foie gras online, it is recommended to prioritize producers’ e-commerce stores or high-end gourmet delicatessen shops.

These short supply chains help guarantee the authenticity and quality of the product, directly from artisanal know-how, without unnecessary intermediaries or additional margins.

For fresh products, make sure the website offers cold-chain delivery, ideally via specialized services such as Chronofresh, in order to preserve all the qualities of the foie gras until it is received.

Buying directly from the artisan or from a reputable house online therefore remains the best guarantee of enjoying an exceptional product, carefully prepared and perfectly preserved.